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Stuffed chicken breast with saffron risotto and chicken jus
By : Method
- Slit the chicken breast and season with salt, pepper, thyme and parsley.
- Stuff the vegetables in chicken, sear in olive oil, cook further in an oven.
- Meanwhile to cook the risotto, start by sauteing onions; deglaze with white wine and cook the Arborio rice in veg stock till it is done.
- Finish with butter and grated Parmesan cheese.
- Slice the chicken and serve accompanied with saffron risotto and drizzle the chicken jus on top of sliced chicken.
Note: To watch the recipe video, click here
Ingredients:
1 - chicken breast
20 ml - olive oil
6 spears - asparagus
6 - carrot sticks
6 - blanched spinach leaves
20 ml - white wine
Thyme, a sprig
Parsley, a sprig
75g - Arborio rice
30g - onions, chopped
1 g - saffron
150 ml - stock water
20 ml - butter
20g - Parmesan cheese
25 ml - chicken jus
Salt to taste
Pepper, as required
1 - chicken breast
20 ml - olive oil
6 spears - asparagus
6 - carrot sticks
6 - blanched spinach leaves
20 ml - white wine
Thyme, a sprig
Parsley, a sprig
75g - Arborio rice
30g - onions, chopped
1 g - saffron
150 ml - stock water
20 ml - butter
20g - Parmesan cheese
25 ml - chicken jus
Salt to taste
Pepper, as required
RECIPES BY CHEF DEVA KUMAR R
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